📝 About This Recipe
Hailing from the vibrant markets of Tunisia, this authentic Harissa is a complex, smoky, and deeply aromatic chili paste that far surpasses any store-bought version. It strikes a masterful balance between the searing heat of dried peppers, the earthy warmth of toasted caraway and cumin, and a bright citrus finish. This versatile condiment is the 'secret sauce' of North African cuisine, capable of transforming simple stews, grilled meats, and roasted vegetables into culinary masterpieces.
🥗 Ingredients
The Chili Base
- 4 ounces Dried Guajillo Chiles (for deep color and mild fruitiness)
- 2 ounces Dried New Mexico or California Chiles (stems and seeds removed)
- 5-10 pieces Dried De Arbol Chiles (depending on your desired heat level)
Aromatic Spices
- 2 tablespoons Coriander Seeds (whole)
- 1 tablespoon Cumin Seeds (whole)
- 1 tablespoon Caraway Seeds (essential for authentic Tunisian flavor)
- 1 tablespoon Smoked Paprika (high quality)
Fresh Aromatics & Acids
- 6-8 pieces Garlic Cloves (peeled and roughly chopped)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Extra Virgin Olive Oil (plus extra for sealing the jar)
- 1 tablespoon Tomato Paste (optional, for body and richness)
- 1 piece Roasted Red Bell Pepper (from a jar or fresh, to add sweetness and moisture)
👨🍳 Instructions
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1
Begin by de-stemming and de-seeding all your dried chiles. Use kitchen shears to cut them into 1-inch pieces; this exposes more surface area for rehydrating.
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2
Place the chili pieces in a heat-proof bowl and cover completely with boiling water. Place a small plate on top to keep the chiles submerged and let them soak for 25-30 minutes until soft and pliable.
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3
While the chiles soak, place the whole coriander, cumin, and caraway seeds in a dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and slightly darkened.
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4
Transfer the toasted seeds to a spice grinder or mortar and pestle. Grind them into a fine powder and set aside.
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5
Drain the soaked chiles, reserving about 1/4 cup of the soaking liquid just in case you need to thin the paste later.
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6
Squeeze any excess water out of the chiles gently with your hands or a paper towel. Excess water can lead to a shorter shelf life.
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7
In a food processor or high-speed blender, combine the rehydrated chiles, the freshly ground spice mix, chopped garlic, smoked paprika, and salt.
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8
Add the roasted red bell pepper, tomato paste, and lemon juice to the processor.
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9
Pulse the mixture several times until a coarse paste begins to form, scraping down the sides as necessary.
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10
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream. Continue processing until the paste is thick and relatively smooth, though a little texture is desirable.
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11
Taste the Harissa carefully. Adjust the seasoning with more salt or lemon juice if needed to make the flavors pop.
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12
Transfer the Harissa to a clean, sterilized glass jar. Smooth the top with a spoon and pour a thin layer of olive oil over the surface to seal it from the air.
💡 Chef's Tips
For the best flavor, let the Harissa sit in the refrigerator for at least 24 hours before using to allow the spices to meld. If you prefer a smokier profile, char the garlic cloves in their skins in a dry pan before peeling and adding to the blender. Always use a clean spoon when scooping from the jar to prevent spoilage. To control the heat, adjust the ratio of mild chiles (Guajillo) to hot chiles (De Arbol). If the paste is too thick, add a teaspoon of the reserved soaking liquid at a time until the desired consistency is reached.
🍽️ Serving Suggestions
Swirl a tablespoon into Greek yogurt or Labneh for a cooling yet spicy dip. Rub onto lamb chops or chicken thighs before grilling for an instant flavor crust. Mix into a Shakshuka tomato base to add depth and a kick of heat. Use as a spread on roasted vegetable sandwiches or drizzled over hummus. Stir into a bowl of warm couscous or quinoa with fresh herbs and toasted nuts.